Nutrition Facts
6 servings
6
Recipe for Cheese Crust
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This recipe for Beaufort crust is made by the chef Emmanuel Renaut, owner of the three-starred restaurant Flocons de sel.
Ingredients
420 Mushroom
420 Onion
600 White wine
420 Fine cheese
1 Liquid cream
1 Reblochon cheese
50 Butter
Directions
1
Melt the cheese in the cream, blend and strain through a fine sieve.
2
Peel and slice the onions, then gently sweat them in butter until lightly caramelized. Meanwhile, slice the mushrooms and sauté them.
3
Toast the slices of bread. Grate the cheese.
4
Preheat the oven to 200°.
5
Arrange the onions and mushrooms at the bottom of the pot. Place the slice of bread on top, then pour in the white wine. Add more onions on the slice of bread along with the mushrooms.
6
Finally, add 3 tablespoons of cream, then the grated cheese.
7
Place in the oven and let it brown.
8
To finish, serve immediately, accompanied by a salad.
Ingredients
Ingredients
420 Mushroom
420 Onion
600 White wine
420 Fine cheese
1 Liquid cream
1 Reblochon cheese
50 Butter
Directions
Directions
1
Melt the cheese in the cream, blend and strain through a fine sieve.
2
Peel and slice the onions, then gently sweat them in butter until lightly caramelized. Meanwhile, slice the mushrooms and sauté them.
3
Toast the slices of bread. Grate the cheese.
4
Preheat the oven to 200°.
5
Arrange the onions and mushrooms at the bottom of the pot. Place the slice of bread on top, then pour in the white wine. Add more onions on the slice of bread along with the mushrooms.
6
Finally, add 3 tablespoons of cream, then the grated cheese.
7
Place in the oven and let it brown.
8
To finish, serve immediately, accompanied by a salad.
Notes
-
Allie
I'm not saying it's not good, but the proportions need to be adjusted. I didn't use any cream and much less wine because it's already quite fatty as it is. The mushrooms reduce a lot, so 500g raw (which is 80g more than in the recipe) is negligible compared to the amount of cheese... -
Chris Mimosa
I found this recipe excellent and I didn't change anything; all my guests loved it.
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